Sunday, May 18

First Sweet Corn of the Season

I knew last week was going to be a good week. On Monday, I opened my Henry's Market weekly flier and right there on the front page: "California Sweet Corn 3 for $1 - First of the Season."

I dropped everything and ran to Henry's (it doesn't take much to convince me to go to the market).

When I arrived, there was a huge table covered with ears of corn stacked three feet high. It was a beautiful sight. And since it was early in the morning, I could take my sweet time selecting only the fattest ears (perhaps the firemen overslept; oh, well.)

I gently peeled back the tops of the husks and what lay beneath? Thick, plump, creamy white kernels that I could practically taste drizzled with melted butter. I bought six.

They were good; not as sweet as the corn that will arrive later in the summer, but chewy and dense. This is the kind of corn that's ideal to cut off the cob and saute or add to salads and salsas. The easiest and safest way to cut corn off the cob is to cut the ear in half, then stand one half on its steady base and cut toward the cutting board.

Since I had a pristine bunch of fresh mint, I made one of my stand-bys: sauteed corn with mint, butter, and lemon. The result was a refreshing, satisfying combination of textures and flavors. A little buttery, a little tangy -- delicious.

Turns out the corn was the highlight of my week. First our washing machine died, which resulted in several trips to Mr. Bubbles and a stolen load of towels. Then we were rear-ended on the way to work, (fortunately there were no injuries). Finally our laptop croaked (for the third and final time). It is officially being laid to rest. On the bright side, I received a flier from Costco the other day with coupons for HP laptops. Plus they have great pineapples for only $2.99. Yeah, things are lookin' up again.

Cut off the corn kernels. In a large skillet over medium-high heat, melt butter. Saute corn for 2-3 minutes, or until lightly browned. Add the fresh ginger, cayenne, and salt, cooking 1-2 minutes more. The corn should be cooked through yet still firm. Add the lemon juice and mint; stir well, add a bit more salt, if necessary, and serve immediately.

oh, how i cringe when i think of all those years i wasted thinking i didn't like corn. now it's one of my favorite vegetables, and i'm always looking for new ways to prepare it. mint is something i've never paired with it, but it sounds darn good. :)

Oh dear... they say bad things happen in threes, so maybe your quote of Bad has been used up for the time being!! Corn looks astonishingly good though. I have to confess that I do on occasion buy corn cobs imported from the USA - it's just sweeter than anything you get here, and just as nice as the sweet South African corn I grew up with. Love the combination of flavours in your salad!

Oooooh!!! It's summer! Yay! Thanks for this- the yakima crop of sweet corn here in the pacific northwest should be making it's yearly arrival anyday now.I know what I'm gonna do with it the second I can get my paws on it. This salad looks fabulous!

I love this time of year for the fresh vegetables that are coming in. My parents keep a garden and have provided me with some fresh green beans and red potatoes. I'm so excited about dinner! I'll have to try this corn recipe, too, it looks delicious!

jeanne-We really do have very sweet corn. In the height of summer it tastes as if it has been doused with sugar (just the way I like it!).

tw-I promise it's a winner!

rosie-many thanks!

vb-Oh, I love grilled corn.

nic-So refreshing!

david-I hope you give it a try.

culinary-Thanks to you for your kind words!

brittany-Let me know how it turns out!

julie-It really enlivens the corn.

lore-Thank you!

abby-It's one of my favorites too. And I never tire of it.

meeta-It's worth saving. Trust me.

katy-Great! Now you don't have to buy the frozen one!

amy-It's really wonderful with either.

casualcook-How lucky that your parents have a garden! Have fun in the kitchen!

lisa-It is exciting, isn't it? :)

kate-Simple to make too.

coco-Don't forget your sunscreen too! :)

cantbelieveweate-It'll go on sale shortly, I'm sure!

whiting-Oh, you gotta try it!

jyothsna-Well said, my friend.

farida-Yay! Glad to hear it!

cmoore-:)

nuria-You don't get fresh corn in your markets? Currently, the "big thing" is a controversy over using corn to make ethanol. Many argue corn should continue to be used a food crop instead, given the rising inflation. California does produce some genetically modified corn, though the batch I bought wasn't (as far as I know).

We are getting corn on the cob in the supermarkets right now, probably from California..it's not bad..but I may wait another couple of months for corn season. There is a place that I go that sells the best corn on the planet!!!!!!!!!!!!perfect for this dish!!!!!!!!!!!!!!!!!!!

Sweetcorn showed up suddenly today...first thing I made was this & it was simply awesome. Got 2 nice big ears of corn for, hold your breadth, 25c!! Cool huh?? Thanks for the great recipe; came back thrice to confirm that it was actually minced ginger. Sure was good Susan!